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$110k–$125k/yr
Full-time
bachelor degree, postgraduate degree
Medical Insurance, Prescription Drug Coverage, Dental Insurance, Vision Insurance, Paid Time Off, Company Holidays
Posted 37d ago
~40 hrs/week
Responsibilities
Serve as a technical subject matter expert leading the development and commercialization of shelf-stable liquid food products from concept to plant scale. Interface directly with customers to translate technical requirements into viable product solutions while mentoring junior scientists.
Requirements
Requires a Bachelor's degree in Food Science, Chemistry, or Chemical Engineering with at least 10 years of R&D experience in shelf-stable liquid foods. Must have proven experience in scaling products to manufacturing and direct technical customer engagement.
Full job description
Principal Scientist (Liquid Product Development)
Ready to Shape the Future of Shelf-Stable Innovation?
You will serve as a technical subject matter expert in the development and commercialization of shelf-stable liquid food products. This role requires deep expertise in formulation, processing (thermal/non-thermal), and shelf-life stability, combined with strong manufacturing integration, direct customer engagement, and project leadership capabilities.
This role is on-site, based at our Broadview, IL location. Travel is required up to 30%, with the majority being local.
Key Responsibilities
Technical Leadership & Product Development
Serve as a recognized subject matter expert in food science, chemistry, and product development with a focus on shelf-stable liquid systems (e.g., emulsions, sauces, dressings, beverages).
Lead formulation development from concept through commercialization, ensuring products meet customer expectations, sensory, quality, cost, and shelf-life objectives.
Apply advanced understanding of microbiological stability, water activity, pH control, thermal processing, and preservation systems to ensure product safety and compliance.
Drive troubleshooting and optimization efforts for formulas, process, and ingredient functionality.
Manufacturing Integration
Partner closely with operations to scale formulations from bench to plant, ensuring manufacturability and efficiency.
Demonstrate working knowledge of processing technologies
Lead plant trials, establish product specifications, and process validation.
Project & Portfolio Leadership
Take part in cross-functional teams across short- and long-term innovation and commercialization projects. Teams will consist of customer personnel, company personnel and in some cases, competitor personnel.
Manage multiple concurrent projects with compressed timelines and delivery accountability.
Customer & Commercial Engagement
Interface directly with customers to understand technical requirements, present solutions, and resolve product challenges.
Translate customer needs into actionable development strategies and deliver commercially viable outcomes.
Possess communication skills to support customer presentations with technical commentary and data-back decision making.
People Development & Knowledge Leadership
Mentor and coach junior scientists to help contribute personnel development within the R&D organization.
Promote best practices and continuous improvement within product development and commercialization processes.
Qualifications
Required
Bachelor’s degree in Food Science, Chemistry, Chemical Engineering, or related scientific discipline.
Minimum 10+ years of direct, hands-on R&D experience in shelf-stable liquid food or beverage development.
Proven experience scaling products from bench to full manufacturing, including plant trial leadership.
Direct experience interfacing with customers in a technical capacity (co-development, troubleshooting, presentations).
Preferred
Advanced degree in Food Science or related field.
Experience in high-paced, customer-driven product development environments (e.g., B2B ingredient or food manufacturing companies).
Disclaimer: The above information on this description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job. New Weds Foods is an Equal Opportunity Employer.
Newly Weds Foods will only employ those who are legally authorized to work in the United States without assistance or support from Newly Weds Foods. Any offer of employment is conditional upon the successful completion of a background investigation and drug screen.
It was 1932 in Chicago when Paul M. Angell developed sheet cake that rolled without cracking and married it with ice cream to create the ice cream cake roll. Described as the perfect marriage of ice cream and cake, it even became the inspiration for the company’s name. Newly Weds Foods would take its first strategic turn in the early 1950’s, making food coatings for the emerging frozen food industry. By the mid-fifties, Newly Weds Foods had become the largest producer of customized food coatings in the U.S., a position we continue to hold to this day. This move had taken the company into ingredient manufacturing and established a platform for future success.
Over the past 7 decades, Newly Weds has expanded manufacturing beyond North America to include Europe, Asia and beyond. Capabilities have grown from bread crumbs and other food coating systems to seasonings and sauces, as well as food safety and functional ingredients. Today, Newly Weds Foods is a world leader in food ingredient innovation. Our network of R&D, Culinary and manufacturing facilities around the globe allows us to serve customer needs in more than 94 countries.
Despite our size and scope, we’ve continued to be an independent, privately-held business answerable only to the demands of our customers. That is why we’ve consistently invested in infrastructure, human resources and capacity over the years to keep pace with their growing needs. And, why we are ready to address the sourcing and formula challenges the food industry will be facing tomorrow.
Charles T. Angell
Offices: 4140 W. Fullerton Ave, Chicago, Illinois 60639, US · 23 Commerce Way, Bethlehem, PA 18017, US · 187 Industrial Ln SW, Cleveland, Tennessee 37311, US · 4455 Olympic Blvd, Erlanger, Kentucky 41018, US · 412 W Flottmann Rd, Gerald, Missouri 63037, US
BatterEnglish MuffinsCapsicumsBreadingsSeasoning SystemsLiquidsFunctional Ingredientsand Stuffing CrumbsFood and BeverageManufacturing
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